This cream cheese mashed potatoes recipe is full of cream cheese, sour cream and butter, making them creamy, buttery and full of flavor. Rich and indulgent, they are the perfect side dish for any holiday.
Everyone has their favorite side dishes during the holidays, from sweet corn pudding to slow cooker mashed sweet potatoes to old fashioned bread stuffing, but these mashed potatoes are at the top of the list for me.
The cream cheese not only contributes creaminess but also adds flavor. It has a subtle tanginess that complements the earthy and starchy taste of potatoes.
And if you add some easy turkey gravy, there isn't much better. Plus if there are leftovers, use them to make some mashed potato fritters.
Why This Recipe Works
- Flavorful - They have a rich, buttery flavor with a slight tang coming from the sour cream and cream cheese.
- Holiday friendly - These mashed potatoes of course can be used for a standard meal, but they're great for the holidays, especially Thanksgiving and Christmas.
- Perfect for leftovers - Leftover mashed potatoes can be transformed into other delicious dishes, such as potato pancakes, shepherd's pie, or potato soup, reducing food waste.
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Ingredient Notes
- Potatoes - Choose starchy potatoes like Russet for the fluffiest and creamiest mashed potatoes. Avoid waxy potatoes like red or fingerling potatoes, as they can result in a gummier texture. They're also perfect for smoked baked potatoes if you want something different.
- Cream cheese - Use full-fat cream cheese for the best flavor and creaminess. You can use regular or whipped cream cheese, depending on your preference. Allow it to come to room temperature before mixing to ensure it blends smoothly into the potatoes.
- Sour cream - Contributes moisture to the mashed potatoes, helping to prevent them from becoming dry or overly starchy.
- Unsalted butter - Unsalted butter is a common choice, as it allows you to control the saltiness of the dish. Use high-quality butter for better flavor.
- Onion salt and black pepper - Enhances the flavor by adding a slight onion flavor but also the necessary salt needed.
- Italian parsley - Adds a little freshness.
Ingredient Swaps
As with any recipe, you can mix up some of the ingredients. Some variations include:
- While I always use Russet potatoes for a mashed potato recipe, Yukon Golds can be used as well.
- Cream cheese is in the title for a reason, but mascarpone cheese can be used.
- I like sour cream for the added sourness, but Greek yogurt is a good substitute.
- Roasted garlic can add depth of flavor to mashed potatoes. Alternatively, use garlic powder or minced garlic for convenience.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Boil the potatoes until tender and drain. Add the remaining ingredients and mash.
After slightly mashed, beat with an electric mixer until smooth and fluffy.
Transfer to a 2 quart greased baking dish and add cubed butter on top. Bake at 350°F for 45 minutes or until golden brown on top.
FAQs
You want to use a super starchy potato like Russets or Yukon Golds. If you use a waxier potato like Red Bliss, they won't break down enough or absorb the dairy.
No. Skin on potatoes do contain nutrients. I just prefer the creaminess of mashed potatoes without skin. However if you want to skip this step, they'll still taste great.
No. I like to bake them to get some golden brown color on top and extra flavor. However they are ready to serve as soon as they're mashed and all the dairy is added.
To avoid a gummy, overstarched mess, mash the potatoes while they're dry but still hot. Also never use a food processor or blender. They usually overmash the potatoes.
However if for some reason yours became gluey, you can make a gratin instead by spreading the creamy mashed potatoes in a thin layer across a baking dish and topping with some butter, cheese and breadcrumbs. Bake to form a crispy top.
Yes although you only want to make 2 days ahead of time at a maximum. Proceed to mashing the potatoes and adding all of the ingredients. Transfer to a heat proof bowl and cover tightly with plastic wrap and place in fridge.
To reheat, poke about 10 holes in the plastic wrap, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring halfway through.
Taste and adjust seasoning, if needed. Transfer the mashed potatoes to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with the parsley. Serve hot.
You can place in an airtight container for 3-5 days in the fridge or in the freezer for 3 months.
If placing in the freezer, scoop out portions and place on a baking sheet and then freeze before transferring to a container or freezer bag.
Leftover Ideas
While it is hard to stop eating these creamy mashed potatoes, you might have some leftovers at the end of the day. Some ideas to use them up include:
- Loaded Mashed Potato Cakes
- Mashed Potato Gnocchi
- Fried Mashed Potato Balls
- Leftover Mashed Potato Muffins
- Mashed Potato Waffles
Equipment
The equipment you use is important to how the cream cheese mashed potatoes turn out. What is needed is the following:
- Stock pot - You want a pot large enough to boil the potatoes.
- Potato masher - Used to mash the potatoes.
- Electric hand mixer - Helps get the mashed potatoes extra creamy.
Pro Tips/Recipe Notes
- Start the potatoes in cold water, add salt, bring to boil and then reduce to simmer. If you start in hot water, the potatoes will cook unevenly.
- Drain the potatoes well to avoid a mushy, watery mess.
- Use room temperature ingredients so they are absorbed more evenly by the potatoes.
- Do not overwork the potatoes. You want to mash/whip until just light and fluffy.
Similar Recipes
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Cream Cheese Mashed Potatoes
Ingredients
- 5 lbs russet potatoes, peeled and cut into 1 inch cubes
- 8 oz cream cheese, at room temperature
- 1 cup sour cream, at room temperature
- 1 stick unsalted butter, at room temperature
- 1 tablespoon onion salt
- pinch of black pepper
- 1 tablespoon chopped Italian parsley (optional)
Instructions
- Preheat oven to 350°F. Place the potatoes into a large stockpot and cover with salted cold water. Bring the potatoes to a gentle boil and cook for 15-20 minutes or until tender. Drain the potatoes and add back to pot or large mixing bowl.
- Add cream cheese, sour cream, butter and onion salt and mash potatoes. After slightly mashed, beat with an electric mixer on medium speed until smooth and fluffy.
- Transfer the mashed potatoes to a 9x13 or 2 quart greased baking dish. Add some cubed butter on top and sprinkle with black pepper.
- Bake the mashed potatoes for 45 minutes or until golden brown on top. Top with some Italian parsley if desired.
Notes
- Use starchy potatoes like Russets or Yukon Golds for the fluffiest, smoothest and most flavor-packed creamy mashed potatoes.
- Start the potatoes in cold water, add salt, bring to boil and then reduce to simmer. If you start in hot water, the potatoes will cook unevenly.
- Drain the potatoes well to avoid a mushy, watery mess.
- Use room temperature ingredients so they are absorbed more evenly by the potatoes.
- Do not overwork the potatoes. You want to mash/whip until just light and fluffy.
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